Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brown
What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the
Find out what is the molecular basis that makes these dishes so healthy --Healthy recipes is not just about calories the dish contain but also the healthy molecules in foods which may be anti-aging, anti-inflammatory and anti-cancer properties. On each recipe page we not only give cooking instructions but also explain the molecular basis of the different foods used.